Put the garlic, salt, and onions in a food processor and pulse until the garlic and onions are minced. Add the remaining ingredients, except the chops, and give them a whirl until everything is well-combined.

Put the chops in a zip-top bag and cover with the marinade. Toss to coat. Squeeze the air out of the bag, seal it, and put it in the fridge to marinate for at least 4 hours, overnight is better.

Remove the chops from the brine and put them on the grill. Grill the chops 5 minutes on one side. Then flip, baste, and grill another 5 minutes on the second side. Flip again, baste, and grill for 5 more minutes. Flip one last time, baste, and grill another 5 minutes, or until the internal temperature of the pork hits 140°F.

Remove the chops from the grill. Baste one last time, and let rest 5 minutes before serving.

The Verdict:
Wow! These chops were incredibly moist and tender with very rich layers of flavor. The original brine recipe called for fresh coriander, which we were out of, so I substituted dried cilantro – not the same thing. I’d use fresh next time as well as maybe a little diced jalepeño.